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65p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the grill to high and set a rack inside about 2/3 of the way up. Coarsely grate the cucumber into a sieve set over a bowl. Stir in the salt; set aside for 5 minutes. Meanwhile, finely grate about ¼ of the garlic into a bowl and stir in the yogurt; set aside.
Grate the remaining garlic into a separate small bowl and mix with the oil. Put the salmon fillets skin-side down on a foil-lined baking tray and brush with the garlic oil. Season and scatter over the zaatar. Grill for 7-8 minutes (or longer, if needed) until cooked through, opaque and the flesh flakes easily with a fork (it’s important the fillets aren’t too close to the heat, otherwise the zaatar will burn). Meanwhile, heat the pack of freekeh, black rice & chickpeas according to pack instructions
Press the cucumber in the sieve with the back of a spoon to remove the excess liquid. Stir the cucumber into the garlic-yogurt mixture and serve with the salmon and grain mix. Scatter some pomegranate seeds over the top, if liked.
Don’t discard the cucumber liquid. It can be used in salad dressings or added to soups or stews.
Typical values per serving when made using specific products in recipe
Energy | 2,107kJ/ 504kcals |
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Fat | 23g |
Saturated Fat | 4.6g |
Carbohydrates | 38g |
Sugars | 6.5g |
Fibre | 7g |
Protein | 32g |
Salt | 2.2g |
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